1. Bring a large pot of water to a boil. Add salt and 1 tablespoon of extra virgin olive oil. Add the pasta and cook until al dente, following the box directions. Drain and set aside.
2. While the pasta is cooking, heat 2 tablespoons of extra virgin olive oil in a pan over medium heat. Add the diced shallots, season with salt and freshly ground black pepper, and cook for 2-3 minutes.
3. Add the chopped garlic and saute for 30 seconds, being careful not to overcook to maintain the garlic flavor.
4. Add the garbanzo beans to the pan and cook for 5 minutes. Add the chopped artichoke hearts, parsley, and sun-dried tomatoes. Cook for an additional 7 minutes to allow the flavors to meld.
5. Add the cooked pasta to the pan along with ½ teaspoon of salt (if needed) and 1 teaspoon of red pepper flakes. Mix well to coat the pasta with the sauce. Stir in ⅔ cup of Feta cheese and the halved Kalamata olives. Mix again.
6. Taste the salad and adjust the seasoning with salt and pepper as needed. Garnish with additional Feta cheese, chopped parsley, and freshly ground black pepper before serving.
7. Serve hot or cold, depending on your preference. This salad is perfect for winter or summer!